Baked Oil-Free Pesto Gnocchi | Coconut Bowls

I've always been a fan of pesto pasta, especially since one of my absolute favourite fruits is avocado! After trying out some new recipes with buckwheat flour, I decided to make some buckwheat gnocchi and pair it up with some pesto sauce (and I must say, it's delicious)!

I've happily collaborated with Coconut Bowls to bring you this recipe, using none other than their coconut bowls and plus cutlery! As I've mentioned in a precious post, Coconut Bowls have developed a profound movement of up-cycling these shells for our use and ultimately for the betterment of our environment. With the coconut market on the rise and used coconut shells being discarded, the burning of such discarded shells poses as a health hazard for not only humans, but also animals. With this ongoing cycle of discarding and burning, Coconut Bowls have developed a method that would not only protect the environment from further detrimental effects, but simultaneously provides consumers satisfying means of eating their smoothie bowls, sweets, or like this recipe, savoury dishes!

To find out more about Coconut Bowls and to purchase some for yourself, click here!

Without further ado, here's a recipe for a delicious and easy to make, Pesto Gnocchi!

Preparation Time: 10Minutes

Cooking Time: 30 Minutes

Servings:1 Serving

Ingredients

Gnocchi

1/2 Cup Buckwheat Flour

230g White Sweet Potato

Pesto

1 Cup Spinach

1/2 Cup Kale

1 Small Avocado

1 Small Onion

3 Garlic Cloves

1 Tbsp Pine Nuts

1 Tsp Dried Basil

Salt + Pepper

Method

Wash, peel, then dice 200g of Sweet Potato and allow it to cook in boiling water for approximately 15 minutes on a medium-high heat.

In the meantime, prepare your pesto sauce ingredients:

Place the Spinach, Kale, Avocado, Pine Nuts, Basil, a dash of Salt and Pepper and a dash of water in a blender, then blend until well-combined. Set aside.

Chop some onion and garlic, then cook in a non-stick pan with a dash of water until caramelised.

Pour the Pesto mix in the pan and mix well with the onion and garlic. Add some whole spinach and kale pieces, then continue to mix.

Once the pesto sauce has been well mixed and cooked, set the sauce aside in a clean bowl.

Once the cooking time for the sweet potatoes has elapsed, drain then place in a clean bowl. Mash the potato until there are no profound lumps.

Pre-heat the oven at 200ºC.

Pour out a portion of your flour into the bowl of sweet potatoes, then mix. Continue until 3/4 of the flour has been used, then powder a clean surface, then knead and fold the sweet potatoes and flour until all has been well-combined. Form a ball structure.

Divide the ball into two equal parts. Roll out each division into a long structure (as shown in the images above).

Slice the gnocchi pieces from the long structure, each being approximately 2 inches in length.

Once all the gnocchi has been sliced, with a fork, gently press down and roll each gnocco on the fork's prongs. Repeat for all the remaining gnocchi, then place onto a lined baking tray.

Place the gnocchi in the oven at 180ºC for 15-20 minutes.

Once the cooking time has elapsed, you are ready to assemble the gnocchi and pesto sauce, then enjoy!